Montreal-Style Brisket, Provolone, Grain Mustard | Bakers Renata Ferraro and Carlos Flores of Flour & Weirdoughs

Mezcal, Aperol, Orange, Vanilla, Black Pepper, Cream | Bartender Shannon Tebay of Death & Co. NYC

Chiffon Cake, Caramel, Oat Milk, Biscuit Crumble, Meyer Lemon | Chef Elizabeth Falkner of ChEF Productions

Koji and Coffee Shoyo | Chefs Evan Burgess and Pedro Mederos of E&P DMPLNGS

Bourbon, Salted Corn Syrup, Lemon, Egg White, Soda Water | Bartender Leanne Favre of Leyenda

Blue Corn Crust, Bitter Almond Cream, Coffee-Almond Crumble | Chef Eric See of Ursula

Shiso Powder, Koji Mousseline, Venison Takoyaki, Braised Daikon, Mushroom, Caviar Butter | Chef Ricardo Heredia of Salted Pig American BBQ

Flank Steak, Refried Beans, Salsa Macha Cream Cheese, Pico de Gallo, Avocado | Chef Gustavo Romero of Nixta Tortilleria

Caramel Pastry Cream, Sea Salt Caramel | Pastry Chef Samira Saade of Bachour

Rhubarb Tartlet, Blistered Bell Pepper, Spring Onion Soubise, Parsley Coulis, Seasonal Herbs | Chef James Friedberg of L'Atelier de Joël Robuchon

Soft Poached Egg, Charred Kale, Herb Gremolata | Chefs Jamila Ross and Akino West of Rosie's

Labneh, Za'atar, Heirloom Tomatoes | Chef Michael Schwartz of Michael's Genuine Food & Drink

Sea Urchin, Sofrito, Popcorn, Pork Fat Foam | Chef Michael Beltran of Ariete

Szechuan Chiles, Labneh, Tofu, Persimmons, Lemon Balm | Chef Pablo Zitzmann of Zitz Sum

Daily Catch, Avocado, Parmesan, Leche de Tigre, Lime, Olive Oil, Black Pepper | Chefs Nando and Valerie Chang of Itamae

Black Foie Gras Barbecue Sauce, Peanut, Watercress, Serrano | Chef Tristen Epps of Red Rooster Overtown

Crispy Niman Ranch Pork, Black Bean Pico de Gallo, Spicy Aïoli | Chef Mika Leon of Caja Caliente

Buffalo Trace Bourbon, Coffee-and-Rum-Infused Cordial, Amaro Nonino, Orange Bitters | Bartender Derek Tormes of Lost Boy Dry Goods